Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Beer Cheese Soup

4.6
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
8 servings
Soup U.S.
Beer Cheese Soup
Ingredients
  • 4 slices thick-cut bacon
  • 1 1/2 cups diced carrots
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced celery
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 cups beer
  • 3 cups chicken broth
  • 4 cups milk or half and half
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon hot pepper sauce
  • 6 cups shredded sharp Cheddar cheese
  • popped popcorn, for garnish
Instructions
1
Acquire all necessary ingredients.
2
Preheat a large Dutch oven over medium heat. Cook the bacon until it reaches a crispy state, stirring occasionally, for 8 to 10 minutes. Transfer the cooked bacon to a plate lined with paper towels, reserving the juices.
3
Add sliced carrots, chopped onion, and diced celery to the reserved bacon drippings. Increase the heat to medium-high and cook, stirring occasionally, until they are tender, 6 to 8 minutes. Stir in minced garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4
Add butter to the pot and cook, stirring constantly, until it melts. Add flour and cook, stirring constantly, until it turns a light brown color, about 2 minutes.
5
Stir in beer and cook, stirring occasionally, until the mixture thickens, about 2 minutes.
6
Stir in broth and half-and-half; bring to a boil. Reduce the heat to medium to maintain a gentle simmer and cook, stirring occasionally, just until the mixture coats the back of a spoon lightly, 12 to 15 minutes.
7
Stir in Dijon mustard, Worcestershire sauce, dry mustard powder, and hot sauce until fully incorporated. Remove from heat.
8
Add cheese in 1/2 cup increments, stirring constantly until it melts before adding more.
9
Serve the dish hot, topped with popcorn and reserved bacon.